Dish · french
Croissant
A laminated, buttery pastry rolled and folded many times to create layers, baked until it puffs into flaky, curved layers. It's crisp outside and airy, hollow inside.
Where it comes from
The shape is often linked to Austrian kipferl bread, brought to France in the 19th century, though the buttery, laminated version now called croissant developed later in French bakeries, not directly from that earlier bread. Its precise inventor and date aren't documented.
What cooks argue about
Butter temperature during lamination is the central fight, since butter too cold cracks during rolling while butter too warm melts into the dough and kills the layers. Fold count is a related dispute.
Nobody has published a croissant recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.